Cook venison in large skillet over medium heat until no longer pink, stirring to break up. Season to taste with salt, black pepper and cayenne pepper; set aside.

In large omelet pan (minimum 12 inches), melt 2 tablespoons of the butter over medium heat. Add shallots and garlic and cook for about 3 minutes. Add mushrooms and zucchini. Sauté’ until liquid from the mushrooms has evaporated. Remove from heat and set aside to cool.

Heat broiler. Beat eggs in large bowl. Mix in spinach, cottage cheese and cooled venison mixture. Add the cooled mushroom mixture and stir until well combined.

Set omelet pan over medium-high heat. Melt remaining 2 tablespoons butter. Add egg mixture; as it begins to set, shake the pan to ensure it does not stick. Turn heat to low. Without stirring, continue cooking for about 10 minutes, checking to make sure the eggs to do not stick to the pan.

When egg mixture is almost completely set, sprinkle Parmesan cheese and drizzle oil on top of the frittata. Place pan under the broiler to melt the cheese; be careful not to over-cook. Slide frittata onto serving platter; cut into 6 portions.